Hong Kong Beef Stew
A luscious, beefy, hearty stew made famous at Hong Kong style cafes
Ingredients
- 1 tsp salt
- 1.5 lb beef stew meat
- 2 carrots roughly chopped
- 2 stalks celery roughly chopped
- 1 tbsp canola oil
- 1/2 onion diced
- 1 bay leaf
- 3 tomatoes roughly chopped
- 1 1/2 tbsp tomato paste
- 1 tbsp ketchup
- 1 quart beef broth
- 1 1/2 quarts water
- 1/2 head small cabbage roughly chopped
- 3 tsp seasoned salt
- 1 tbsp sugar
- 2 white potatoes cut into 2-inch cubes
Instructions
- Season beef with salt and mix well into meat. Then heat a large pot on high heat. Add in meat to brown. Sear about 3-5 minutes each side.
- Remove meat from pan. Then add in carrots, celery, onion, tomato paste, and ketchup. Saute for 5 minutes.
- Add in beef broth, water, bay leaf, seasoned salt, and sugar. Bring to a boil. Then turn heat to low and allow to simmer for 1.5-2 hours until meat is tender.
- Occasionally remove foam that builds up on the surface of the stew.
- When meat is tender, add in potatoes and turn up heat to medium. Allow to cook until potatoes are tender, approximately 20 minutes.
- Taste for seasoning and add salt or sugar to taste.